Book Cooking with Hydrolats

Cooking with HydrolatsAuthors: Claudia Arbeithuber/Viktoria StranzingerCooking with hydrolats is essentially very simple. Hydrolats do not need to be diluted and can be used directly in the kitchen. They also don't require emulsifiers, yet they offer the full spectrum of the world of aromas. Easily implementable recipes, all tested and tasted, have been documented. Claudia Arbeithuber compiled profiles and recipes, Daniel Fuchs added valuable insider knowledge, Viktoria Stranzinger provided that certain something to the recipes, and Doris Gansinger is responsible for the scientific foundations. Detailed instructions enable the production of hydrolats in your own kitchen.Image and text material provided by MOHR MORAWA BUCHVERTRIEB GMBH